NO KNEAD BUCKWHEAT BREAD

BY Ceres Organics

gluten-free   

Ready in 1 hour (plus dough raising time) | Serves 12


Ingredients

1½ cups Organic Buckwheat Flour, Mini-pack

½ cup Organic Millet Flour

1 cup Organic Tapioca Flour, Mini-pack

2 tablespoons Organic Ground Flaxseed

1 teaspoon Organic Dried Yeast

1 teaspoon Natural Sea Salt

1 teaspoon Organic Guar Gum

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

2 free-range eggs

1 tablespoon Apple Cider Vinegar

1 cup warm water

Method

Whisk together the dry ingredients in a large bowl.

In a separate bowl, combine the remaining (liquid) ingredients and whisk well to incorporate.

Add the wet mixture to the dry mixture and mix well with a spoon to form a dough. Shape into a glob and cover bowl with a damp cloth (not airtight). Allow to rise at room temperature until it doubles in size (anywhere from about 12 hours in summer and up to 24 hours in winter).

Preheat oven to 220°C. Place a baking dish with a lid (a cast iron or dutch oven will work great) in the oven to preheat.

Use wet hands to remove the dough from the bowl and place on a sheet of baking paper.

When the oven is up to temperature gently pick up the dough by the ends of the baking paper and place into the HOT baking dish. Bake for 20 – 30 minutes with the lid on.

Remove the lid, turn the oven down to 200°C and bake for another 10 minutes, until the loaf is golden brown and has a hollow sound when tapped. Remove from the oven and allow to cool before slicing.